Awhile back someone gave me a recipe for a really easy dessert that you just dump into a pan in layers. Canned pineapple, canned cherries, a cake mix, and 2 sticks of butter were the main ingredients. Oh, it was good! Problem was, I never had cake mixes or canned cherries just sitting around. And buying all those ingredients just for one dessert was a little pricey. So I made up my own dump cake, one that takes things I do happen to have around most of the time. It is every bit as yummy as the original recipe, but it requires a little less butter and it is much more affordable.
Almost Instant, Totally Delicious Dump Cake
Makes one 9×12 pan
Prep time: 10 minutes
Baking time: 30 minutes at 400 degrees
2 quarts of peaches or apricots
2 cups flour
1 cup white sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 sticks of butter
Preheat oven to 400 degrees. Open both jars of fruit. You’re going to use the liquid from one jar of fruit, and set aside the juice from the other jar for a different purpose, such as tomorrow’s breakfast orange juice. Pour both jars of fruit plus the juice from one of the jars of fruit into a 9×12 casserole dish.
(If you don’t happen to have home-canned fruit, store-bought is fine. You’ll need about 8 cups of drained fruit with about 2 cups of liquid. Any kind of fruit will work: fruit cocktail, apples, peaches, and pineapple all work well.)
In a medium sized bowl mix flour, white sugar, brown sugar, baking soda and baking powder. Sprinkle evenly over all the fruit. Slice 1-1/2 sticks of butter into many little ‘pats’. Arrange them evenly over the top of the flour and sugar mixture. yes, it will seem like a lot of butter, but this is a dessert, remember? And it is yummy, I promise you! Just don’t eat the whole panful yourself and you’ll be fine.
Bake at 400 degrees for 30 minutes, or until cake is browned with little crispy bits, and little bubbles of juice filling are popped up through the crust here and there. Serve while warm, with ice cream if desired.